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Apple Caramel Cheesecake

Servings 0

Ingredients

For the Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup butter melted
  • 1/4 cup granulated sugar

For the Batter:

  • 3 8 oz packages cream cheese softened
  • 6 eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup sour cream
  • 1 cup granulated sugar
  • 1 TBSP cornstarch
  • 1 tsp cinnamon
  • 3 - 4 small granny smith apples peeled cored and coarsely chopped
  • 1/2 cup caramel sauce

For the Topping:

  • 1 cup sour cream
  • 1/4 cup confectioner's sugar
  • 3 - 4 TBSP caramel sauce

Instructions

Make the Crust

  • Preheat the oven to 325°.
  • Mix together the ingredients for the crust.
  • Spread the crust mixture in the bottom of the 9" springform pan.
  • Bake in the preheated oven for 8 - 10 minutes until just browned and then set aside to cool.

Make the Filling

  • Beat the cream cheese until it is light and airy.
  • Add in the eggs, one at a time, then the vanilla and sour cream. Mixing well after each addition. This is where you get the "lightness" so take your time.
  • Beat in the sugar, cinnamon and cornstarch until well mixed.
  • Gently fold in the apples and caramel.
  • Once the apples are evenly distributed the batter is ready for the pan.

Make the Cheesecake:

  • Place the springform with the baked crust on a rimmed baking sheet.
  • Pour the batter on top of the baked crust.
  • Fill a shallow pan with water and place on the bottom rack of the oven.
  • Place the sheet with the cheesecake in the middle of the oven.
  • Bake at 325° for 1 to 1 1/4 hours. Shut off the oven and leave the cheesecake in the oven for another hour.
  • Remove the cheesecake to a refrigerator for at least four hours or overnight.

Make the Topping

  • When you are ready to serve mix 1 cup of sour cream and the confectioner's sugar until smooth
  • Spread the topping over the cheesecake and drizzle the caramel sauce on top.
  • Run a knife through the sauce to make a pretty pattern.